Tapenade Bread Rolls

Tapenade Bread Rolls / No Mixer - Bruno Albouze - THE REAL DEAL

Tapenade Bread Rolls Recipe.

Tapenade name comes from the Provençal word for capers, tapenas. This bread will be an excellent accompaniment for fish, seafoods, poultry, bean dishes, veggies, salads, tomatoes, cheeses, eggs, ham…
Makes 20 to 24 Serving Rolls. / Make a day ahead.

1.3 cup (325ml) milk at 95ºF (35ºC)
(14g) instant dry yeast or 1oz (30g) fresh yeast
(10g) sugar.
8 ounces (250g) all-purpose flour
8 ounces (250g) bread flour
(10g) salt
6.5 Tbsp (100g) unsalted butter, at room temp.
Tourage (Turning and folding process)
6.5 Tbsp (100g) unsalted butter, softened.

Mixing Method
In a bowl combine milk with sugar and yeast. Combine the yeasty mixture with the flour and salt then, add butter. Transfer the dough onto your work surface, scraping out your fingers and knead using the palms and the heels of your hands until dough turns completely smooth; for about 8 to 10 minutes. Do not use extra flour during the kneading process. The internal temperature of the dough should reach 73/80ºF (23/27ºC). Cover and place dough in a warm area; 90ºF (35ºC) and let rise for 90 minutes or until it has tripled in size. Transfer to a clean work surface.
Punch down dough and shape tightly into an ovale. Wrap up and freeze for 20 minutes. Flip over and freeze the other side for 20 minutes more or until the dough is evenly chilled and firm. Do not over-crowd the refrigerator and freezer as it will interfere with air flow and cooling, especially during the warm season.

Now, lightly flour your work surface and the dough. Roll out the dough into a 22x7 inch (55x18cm) rectangle. Spread the softened butter all over the surface of the dough. Fold dough into thirds as if it was a letter going into an envelope (called single turn / tour simple). Flatten down into a 11x8 inch (30x20cm) rectangle. Wrap and chill to rest for an hour or more. Give a second single turn. Wrap dough and let rest over night in the refrigerator.

Tapenade Recipe
2 cups (300g) pitted black olives or Kalamata, drained and pat dry
2 Tbsp capers, rinsed and pat dry
6 ea. fillet anchovies
2 ea. garlic cloves, peeled and germe removed
1 lemon juice
1/3 cup (80ml) olive oil
Ground black pepper. No extra salt needed.

In a food processor, purée all ingredients together. Keep refrigerated for up to 3 weeks.

Tapenade Bread Rolls
Flatten dough a bit and split in half; keeping the other half refrigerated. Roll out dough into a 10x16 inch (25x40cm) rectangle. Spread over half of the tapenade evenly leaving a space on the upper end. Brush some water on it and roll firmly into a cylinder. Cut out into 10 equal 2.5 ounces (70g) portions. Repeat theses steps with the remaining dough. At that point the rolls can be kept frozen up to 3 weeks; wrapped.
Place rolls in a greased cupcake pan. Cover and let proof in a warm place; 85ºF (29ºC) for an hour or until it has more than doubled in size.

Preheat oven to 450ºF (230ºC). Put the proofed bread in the oven and lower temperature to 425ºF (220ºC). Bake for about 20 minutes. Remove from oven and brush rolls with extra virgin olive oil. Transfer to a wire rack and cool to room temperature and serve. Keep tapenade bread rolls a room temperature for 2 days or freeze, baked for up to 2 weeks. Reheat them while still frozen in the hot oven for 5 minutes before serving. Enjoy!

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